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Health Center » Recipes » Cancer Prevention Recipes

Cream of Broccoli Soup

August 20, 2007 by The Cancer Project

 

Cream of Broccoli Soup
(makes about 1 ½ quarts)

1 onion, chopped
1 large russet potato, cut into chunks
3 garlic cloves, peeled
1 teaspoon celery seed
1 teaspoon thyme
½ teaspoon marjoram
¼ teaspoon turmeric
¼ teaspoon black pepper
4 cups water or vegetable broth
1 15-ounce can garbanzo beans, including liquid
1-1½ teaspoons salt
4 cups broccoli florets

Combine onion, potato, garlic, celery seed, thyme, marjoram, turmeric and black pepper in a large pot. Add water or vegetable broth. Cover and simmer until vegetables are tender, about 20 minutes.
Stir in garbanzo beans, including liquid. Transfer to a blender in several batches, filling blender container no more than half full. Hold lid on tightly and start blender on the lowest speed. Process until completely smooth, 1 to 2 minutes per batch.
Return blended soup to pot and stir in  broccoli florets and 1 teaspoon salt. Cover and simmer until broccoli is tender when pierced with a knife, 5 to 10 minutes. Taste and ass remaining salt if desired.

Broccoli, cabbage, cauliflower, and other “cruciferous” vegetables contain high levels of healthful phytochemicals such as sulforaphane, indoles, and lutein, which help the body eliminate toxic chemicals and carcinogens. People who eat lots of these vegetables have remarkably low cancer rates. Other phytochemicals in cruciferous vegetables help stop the growth of cancer cells, which is why women who eat lots of them have less breast cancer and lower rates of breast cancer recurrence.

The Cancer Project is a nonprofit organization advancing cancer prevention and survival through nutrition education and research.
Your source for free nutrition information, cancer fighting recipes, and educational materials.

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